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Sunday, April 27, 2014

Lemon-Poppy Seed Scones


From the kitchen of One Perfect Bite...Mother's Day will be here before we know it. I have a series of recipes that I want to share with you before it arrives. While they all will make delicious desserts, you'll find these recipes produce cakes and pastries that vary considerably in appearance and the amount of effort required to make them. These scones fall into the easy-to-make category and I know you will enjoy the unique flavor the lemon and poppy seed combination provides. I must, however, warn you that these scones have a subtle lemon flavor, so, if you want a more intense lemon hit be sure to increase the amount of zest and lemon juice you use. This simple recipe is easy to follow and save for making sure the scones are actually done at the end of the prescribed baking period, you'll have no trouble making them. If the mother you'll be cooking for is a lemon lover, she will really enjoy these scones. Here is how they are made.


Lemon-Poppy Seed Scones...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
3 cups all purpose flour
1 cup + 1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 to 3 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup (or more) whole milk

Directions:

1) Preheat oven to 375 degrees F. Position rack in top third of oven.
2) Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
3) Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
4) Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
5) Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.) Yield: 8 servings.

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6 comments :

David said...

Mary, All the scones I've eaten have had fruit in them but this one sounds really nice too. Thanks for the idea! Take Care, Big Daddy Dave

Pondside said...

I love the combination of lemon and poppy seed. I'll probably make them for myself!

Eileen said...

I absolutely love the lemon and poppy seed combo. I can't wait to try these. I've pinned the recipe so I won't lose it.

Ginny said...

The scones we get at the grocery store bakery are just nothing like real homemade ones.

Chiara Giglio said...

What a delicious recipe Mary, blessings...

Catherine said...

Perfect scones to serve Mother's Day or everyday! Blessings dear Mary, Catherine xo

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